MACARONI AND BEEF

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Make and share this Macaroni and Beef recipe from Food.com.

Provided by Bev I Am

Categories     One Dish Meal

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 lb boneless beef chuck roast, cut into 1/2 inch pieces
1 (14 1/2 ounce) can beef broth
1 (28 ounce) can whole tomato puree
1 medium onion, chopped
1/4 cup unsalted butter, melted
1 tablespoon Worcestershire sauce
1 teaspoon sugar
2 cups fresh breadcrumbs
1 lb sharp cheddar cheese, grated (4 cups)
1 lb elbow macaroni

Steps:

  • Simmer chuck in broth in a 2 qt saucepan, uncovered, stirring occasionally, until meat is very tender, about 1 hour.
  • While meat simmers, break up tomatoes by squeezing them into a bowl with puree.
  • Cook onion in half of butter in a 4 qt saucepan over moderate heat, stirring, until softened.
  • Add tomatoes with puree, Worcestershire sauce, and sugar, then simmer stirring occasionally, 15 minutes, or until slightly thickened.
  • Preheat oven to 400.
  • To make topping, toss together bread crumbs, 1 cup Cheddar, remaining melted butter and salt and pepper to taste.
  • Cook macaroni in boiling salted water until al dente, then drain in a colander.
  • Cool macaroni 3 minutes, then tranfer to a large bowl.
  • Toss with tomato sauce, beef with broth, remaining 3 cups cheese and salt and pepper to taste.
  • Transfer macaroni mixture to a buttered 13x9x2" glass baking dish and spoon topping evenly over.
  • Bake in middle of oven, uncovered, 25 minutes or until topping is golden brown and mixture is bubbling.
  • Makes 8-10 servings.

Nutrition Facts : Calories 798.3, Fat 38.7, SaturatedFat 20.6, Cholesterol 114.4, Sodium 1034.1, Carbohydrate 74, Fiber 5.1, Sugar 9.1, Protein 38.8

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